Continuing the work of Pham and Willix (1989, J. Food Sci., 54(3), 508-515), this paper reports additional thermal conductivity values within the temperature range -40 to +40 degrees C for 27 foods (meats, fats, fish, butters, cheeses, ice cream, apples) determined by a guarded hot plate apparatus. Some of the thermal conductivity values are for products that have never before been studied, while values for others extend the range of data currently available.